Mushroom and spinach risotto

Looking for a hearty and comforting dish that’s perfect for both weeknights and special occasions? Enter the Mushroom and spinach risotto. This classic Italian dish combines creamy Arborio rice with earthy mushrooms and vibrant spinach, delivering a flavor-packed meal that’s sure to please.

Ingredients

• Arborio rice: 1 cup (200g)
• Fresh mushrooms (sliced): 2 cups (150g)
• Fresh spinach: 2 cups (60g)
• Vegetable broth: 4 cups (950 ml)
• Yellow onion (chopped): 1 medium
• Garlic cloves (minced): 3
• Olive oil: 2 tablespoons (30 ml)
• Grated Parmesan cheese: 1/2 cup (50g) [Optional for vegans]
• Salt: to taste
• Black pepper: to taste

Total preparation time: 40 minutes

Serves 2

Nutritional Facts Per Serving

(Disclaimer: Always consult a registered dietitian for the most accurate nutritional information.)

• Calories: 380
• Protein: 9g
• Fat: 7g
• Carbohydrates: 70g
• Dietary Fiber: 4g
• Sugars: 2g

Cooking Instructions

1. Begin by heating the olive oil in a large pan over medium heat.
2. Add the chopped onions to the pan, sautéing until they become translucent.
3. Introduce the minced garlic and cook for another 2 minutes, ensuring it doesn’t burn.
4. Toss in the sliced mushrooms and cook until they release their moisture and turn golden brown.
5. Stir in the Arborio rice, ensuring each grain gets coated in the flavorful mixture.
6. Gradually add the vegetable broth, half a cup at a time. Wait for the rice to absorb the liquid before adding more.
7. Once the rice is halfway done, fold in the spinach. It will wilt from the heat.
8. Continue adding broth until the rice is cooked al dente and has a creamy consistency.
9. Season with salt and pepper to taste.
10. For those not following a vegan diet, mix in the grated Parmesan cheese for an extra touch of creaminess.

Tips for a Perfect Risotto

1. Consistently stirring the risotto helps release the starch, which gives it that signature creamy texture.
2. Arborio rice is a must. It has a high starch content, essential for the creaminess of the dish.
3. Always warm the broth before adding it to the rice. This ensures even cooking.
4. Taste as you go! This way, you can adjust the seasonings perfectly.

Serving Suggestions

• Serve the Mushroom and spinach risotto hot, straight from the pot.
• Pair with a crisp, green salad to balance out the meal.
• For a non-vegan twist, top with extra grated Parmesan and a drizzle of truffle oil.
• A crusty piece of bread on the side can help scoop up every delicious bite.

The beauty of the Mushroom and spinach risotto is in its simplicity. The fusion of mushrooms and spinach with creamy rice offers a symphony of flavors that will leave you craving more. Dive into this dish and enjoy the rich traditions of Italian cuisine in every spoonful. At AH7, we are passionate about bringing you authentic, health-conscious recipes that don’t compromise on taste. Enjoy every bite and stay tuned for more delightful dishes!

MUSHROOM AND SPINACH RISOTTO

Looking for a hearty and comforting dish that’s perfect for both weeknights and special occasions? Enter the Mushroom and spinach risotto. This classic Italian dish combines creamy Arborio rice with earthy mushrooms and vibrant spinach, delivering a flavor-packed meal that’s sure to please.

5 from 1 vote

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Prep Time: 40 minutes minutes

Nutritions

Nutrition Facts

MUSHROOM AND SPINACH RISOTTO

Amount per Serving

Calories

380

% Daily Value*

Fat

 

7

g

11

%

Carbohydrates

 

70

g

23

%

Fiber

 

4

g

17

%

Sugar

 

2

g

2

%

Protein

 

9

g

18

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Arborio rice: 1 cup 200g
• Fresh mushrooms sliced: 2 cups (150g)
• Fresh spinach: 2 cups 60g
• Vegetable broth: 4 cups 950 ml
• Yellow onion chopped: 1 medium
• Garlic cloves minced: 3
• Olive oil: 2 tablespoons 30 ml
• Grated Parmesan cheese: 1/2 cup 50g [Optional for vegans]
• Salt: to taste
• Black pepper: to taste

Instructions

• Begin by heating the olive oil in a large pan over medium heat.
• Add the chopped onions to the pan, sautéing until they become translucent.
• Introduce the minced garlic and cook for another 2 minutes, ensuring it doesn’t burn.
• Toss in the sliced mushrooms and cook until they release their moisture and turn golden brown.
• Stir in the Arborio rice, ensuring each grain gets coated in the flavorful mixture.
• Gradually add the vegetable broth, half a cup at a time. Wait for the rice to absorb the liquid before adding more.
• Once the rice is halfway done, fold in the spinach. It will wilt from the heat.
• Continue adding broth until the rice is cooked al dente and has a creamy consistency.
• Season with salt and pepper to taste.
• For those not following a vegan diet, mix in the grated Parmesan cheese for an extra touch of creaminess.

Notes

TIPS FOR A PERFECT RISOTTO

1. Consistently stirring the risotto helps release the starch, which gives it that signature creamy texture.
2. Arborio rice is a must. It has a high starch content, essential for the creaminess of the dish.
3. Always warm the broth before adding it to the rice. This ensures even cooking.
4. Taste as you go! This way, you can adjust the seasonings perfectly.

SERVING SUGGESTIONS

• Serve the Mushroom and spinach risotto hot, straight from the pot.
• Pair with a crisp, green salad to balance out the meal.
• For a non-vegan twist, top with extra grated Parmesan and a drizzle of truffle oil.
• A crusty piece of bread on the side can help scoop up every delicious bite.